FOOD PROCESSING

 
 

Recognising valuable opportunities in the coffee, spice and food markets, UMBC has established ethical and positive partnerships with tribal farmer suppliers. These are highly valuable as they help preserve the tribal cultures, economically stimulate the tribal communities, help protect the planet, and provide you with an amazing yet affordable product that makes your taste buds and conscious sing!

In the past manufactures have heavily exploited these communities, and they struggle to reach markets independently. This is where UMBC becomes a vital link. UMBC sources the organic/fair trade produce directly from tribal areas to roast, grind, package and distribute the product through the UMBC retail store, across the Centurion University Campuses, UMBC’s participation in markets & festivals and direct customer orders.
We hold a Food Licence issued by the Food Safety and Standards Authority of India and a Manufacturing Processing Licence issued by the BMCAdditionally UMBC has been awarded an ISO 22000 - Food Safety Management System Certification by Orissa Doot (P) Ltd, the leading certification body if India. This certification indicates UMBC’s adherence to Food Safety in Food Chain and audit compliance in UMBC Food Safety Management SystemsTherefore consumers can be assured that the food we produce is of a high quality, and that strict food safety and hygiene practices are adhered to.  Coffee beans, ground coffee, spices and snacks are available.
 

Coffee & Spice Processing

Quality coffee and spices are highly demanded commodities in our region. Therefore UMBC has established a fully equipped coffee roasting, grinding & processing unit. Our facilities also include a preservation, packaging & labelling unit.



Food Processing

In addition to the aforementioned products, UMBC offers a range of delicious and high quality local ladus, candy, cereals, namkeens and various other kinds of fried, grain & lentil based Indian snacks.

These delicious treats are produced on-site, and from ingredients that too are sourced sustainably and ethically from tribal producers. A vital process in the UMBC production chain is ‘oil drying’, which makes our snacks healthier for you and ensures that they maintain a delicious crispness.

We are proud that all members of the production, packaging and retailing teams are residents of the neighbouring Kargil slum (and are predominately women!), who have been mobilised and trained through UMBC to become effective and skilled human resources.





UMBC has been approved as A Testing Centre for Direct Candidate Assessment (DCA) under Skill Development Initiative Scheme (SDIS) based on Modular Employable Skills (MES) approved by Director General of Training, Ministry of Skill Development & Entrepreneurship, Govt of India & Directorate of Technical Education & Training, Govt of Odisha. Therefore UMBC offers a number of certified programs.

SKILL DEVELOPMENT INITIATIVE SCHEME, GOV. INDIA COURSE INFORMATION

Sector – Food Processing & Preservation
Course Name - Manufacturing of Traditional Foods & Their Indigenisation
Course Code - FPP 615
Notification Number – 14129
Syllabus (see for pricing & duration)

Sector – Hospitality
Course Name – Food Packaging & Labeling
Course Code – FPP 621
Notification Number – 14129
Syllabus (see for pricing & duration)

NATIONAL INSTITUTE OF OPENING SCHOOLING, GOV. INDIA VOCATIONAL EDUCATION COURSE INFORMATION
 

Course Name - Food Processing
Course Code - 358


 
Utilising the resources of this in-house enterprise, hands-on training programs are available to up-skill community members who hold an interest in the food sector. From these programs, trainees are skilled in in the art & science of traditional Oriya foods, as well as preserving and packaging items with longer shelf life for sanitation & hygiene, enhanced taste, and freshness.

An advantage of focusing on traditional foods is that a number of women in the community are aware of the products, comfortable with their preparation, and hence are likely to engage. It has been observed at that these women are interested in creating modern variations to traditional flavours. This means that an entrepreneurial mindset and greater participation can be elicited even from women that have little experience with entrepreneurship. Further, this accessory enterprise also corroborates with UMBC’s commitment to the preservation of local cultural practices.
 


 


Through their exposure to UMBC’s entrepreneurial in-house ventures, the trainees are able to directly observe the possibilities and benefits of entrepreneurship.

In addition to the hands-on exposure; some fundamental components of this course involve workshops on basic financial & business management, new local business opportunities, suppliers for upward and downward supply chain integration and possible linkages to other producer groups.

Once the training is successfully completed, the participants have an option to engage in the onsite food processing activities, through which their entrepreneurial capacity can be gradually developed.

Additionally every trainee of the culinary and the packaging programs are mandated to participate in training on and exposure to our commercial-grade bakery, the bakery market segment and local bakery retail options. This aims to instill values of entrepreneurship, demonstrate the benefits of entrepreneurship and the vast livelihood possibilities within the food sector.

Sustained support of existing or aspiring entrepreneurs who successfully complete the training is available through the
The Entrepreneurship Development and Business Launch Training Programs